Then, in a mixing bowl, combine cream cheese, spices, egg, sugar and sweet potato puree. Of course, you can substitute pumpkin for the sweet potato puree -- we just use sweet potato because my husband is allergic to pumpkin. Yes, I know -- strange allergy. But, he spent every Halloween as a kid in the emergency room until they figured out what was causing his allergic reaction :(

Mix well.

Pour the sweet potato puree mix over the top of the crust.

In a medium bowl, mix the granola, cinnamon and dark chocolate chips together.

If necessary, add 1 T melted butter to help the ingredients stick together. {I omitted this extra butter... the topping was a little crumbly, but we enjoyed it nonetheless}

Sprinkle the topping over the sweet potato filling.

And, bake at 350 for 30-35 minutes, until a toothpick comes out clean.

I found that the cake mix layer (crust) was what needed to be "clean" during my toothpick check -- the sweet potato layer remains somewhat creamy and solidifies as it cools!

**If you've never made sweet potato puree, simply boil the sweet potatoes for 20ish minutes, until tender when pricked with a fork. Allow them to cool slightly on the counter, then peel them and mash the potatoes. The mash may need 2-4 T water to make it thinner and more puree like. You can do this in a blender to eliminate any potato pieces. The puree can be kept in the freezer and used whenever you need it.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.